Jan. 22, 2012 — My favorite class of all time was Fall and Winter Survival, which I took when I was a senior in high school.
The class started in the fall and was taught by the coolest biology teachers, who were also avid outdoor enthusiasts.
We took field trips to local parks and identified native, edible plants — like rosehips and berries.
We learned how to build fires using only one match. This turned out to be very important during our final exam, a three-day survival solo in the backwoods of Maine in January.
Jan. 15, 2013 — Beneath Paris streets, Metro passengers walk by a billboard featuring a larger-than-life man who looks like he’s trying to blow his brains out with a half-shucked ear of corn. Photoshopped pictures of Frankenfish, cucumbers that peel like bananas, rainbow-colored broccoli and other crazy-quilt images of genetically altered foods abound on a Google image search.
Are we all just lab rats for the biotech food industry’s experiments in genetically modified organisms (GMOs)? News headlines combined with tidbits from history are really starting to worry me.
Butter was one of the first foods I recall being modified, albeit on a molecular level instead of genetic. Oleomargarine was first developed in France, at the request of Emperor Louis Napoleon III. According to a Wikipedia article, it was developed in France for use by the armed forces and the lower classes.